2/3 cup sugar
4 large eggs
4 large egg yolks
1/3 cup fat-free milk
1/4 cup honey
1 cup all-purpose flour
2 tablespoons green tea powder
Preheat oven to 350°.
Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set aside.
Place sugar, eggs, and yolks in a large bowl; beat with a mixer at medium speed until thick and pale (about 6 minutes).
Combine milk and honey in a small bowl; stir well with a whisk. Add milk mixture to egg mixture, stirring well.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small mixing bowl; add tea, stirring well with a whisk. Fold flour mixture into egg mixture.
Pour batter into prepared pan.
Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Yield 8 servings.
Note: If you can't find green tea powder, available at many Asian markets, use a clean coffee grinder to pulverize green tea leaves. We used gunpowder green tea.
~~Cooking Light, MARCH 2002~~